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Pumpkin Gingersnap Cheesecake

A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor.

20 mins Prep time 50 mins Cook time
20 mins Prep time
50 mins Cook time
  • Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

  • For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust.

  • Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.

  • Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.

Cooking tip

Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.

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Nutrition information

(Amount per serving)

  • Calories: 327Cholesterol: 100mg
  • Sodium: 272mgProtein: 6g
  • Total Fat: 19gFiber: 2g
  • Carbohydrate: 33g

Ratings & Reviews: 5

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  • Rocki S. on 11/27/2013

    Absolutely amazing! Will be making it again for Thanksgiving this year. (by request)

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  • Andrew on 12/08/2013

    This was easy to make and no water bath required

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  • Madelyn on 09/12/2014

    Sounds WONDERFUL. I have a plain cheesecake recipe I adore, but no pumpkin "pie" alternatives I can eat anymore. May have just found one. Plan to adapt Gluten Free - Pamelas gluten-free ginger snaps are amazing, and I will try upping eggs to avoid flour (otherwise will use Pamelas). Already use McCormick spices, and both cinnamon and ginger carry health benefits so I add where I can. THANKS!

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  • Leslie on 10/21/2014

    Sounds awesome !

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  • Leslie on 10/21/2014

    Sounds Yummy !

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